Abstract:  Experiments were carried where the interaction of starch and cell size was kept to a minimum by taking identical materials for each experiment.The loss of compressive strength of potato tissue on cooking was found to be related to the release of pectic substances into the cooking liquor.The release of starch into the cooking liquor was not related to loss of compressive strength when the results of a number of experimints were compared.Prolonged cooking time,or the presence of potassium chloride in the cooking solution increased the amount of pectic substances released which decreased the compressive strength.The presence of calcium in the solution showed had the reverse effect.

Key words: cooked potato disks Compressive strength Pectic substances.